Ingredients
The following ingredients have 4 Servings
- 2 1/3 cups (325 g) all-purpose flour ((see notes))
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- ¾ cup (85 g) unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 tablespoon hot water
- 1 teaspoon instant coffee
- 1/2 cup (115 g) unsalted butter, (softened (1 stick))
- 2 cups (400 g) granulated white sugar
- 1/2 cup (120 g) sour cream ((see notes))
- ½ cup (120 ml - 4 oz) vegetable or canola oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1 1/2 cup (360 ml - 12 oz) buttermilk ((see notes))
- 1 1/2 cups (360 ml - 12 oz) evaporated milk
- 2 tablespoons (30 g) tablespoon cornstarch
- 3/4 cup (173 g – 1 1/2 sticks) unsalted butter
- 1 1/2 cup (300 g) packed light brown sugar
- 2 teaspoons pure vanilla extract
- 3 cups shredded coconut ((I used unsweetened coconut))
- 1 1/2 cups (190 g) chopped pecans
- ½ cup (115 g) unsalted butter, (softened)
- 2 1/2 cups (350 g) confectioners’ sugar
- 1/4 cup (28 g) unsweetened natural or Dutch-process cocoa powder
- 1-2 tablespoons (15 - 30 ml) heavy cream or milk
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
